chicken fry

Ingredients

• chicken 2lbs
• 1 onion
• 1 tomato
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp lemon juice
• 1 tsp turmeric
• salt
• oil

Preparation

1. Marinate chicken with ginger garlic paste,red chili powder,turmeric and lemon juice.
   
2. heat oil in kadai add onion fry 5 min then add ginger garlic paste.
   
3. Add marinated chicken fry for 10 min then add tomato pieces fry for 4 min.
   
4. Add coriander powder and gram masala fry for 10 min on low flame.
   
5. Garnish with green chili and butter.
   

Tilapia fish fry

Ingredients:

• 1 lb tilapia fish peices
• 1 tbsp red chili powder
• 1 tbsp. ginger garlic paste
• 1 tsp turmeric
• 1 tsp lemon
• 4 tbsp oil
• salt

preparation:

1.  Marinate fish pieces with lemon, red chili powder, ginger garlic paste, turmeric and salt for 30 minutes.
   
2. Heat oil in pan for  shallow fry place fish pieces one by one.
   
3. serve hot fish fry with coffee.
   

Dal fry

INGREDIENTS:

• 1 cup toor dal or (¾ cup toor dal + ¼ cup moong dal)
• 2 to 2 ¼ cups water (use more if cooking in pot)
• Salt as needed

For tempering dal fry

• 1 ½ tbsps ghee or oil or butter
• ½ to ¾ tsp cumin or jeera
• ½ tsp mustard 
• 1 red chilli broken
• 1 to 2 green chilies slit or chopped
• 1 medium onion chopped finely
• 1 tsp Ginger garlic paste  
• 1 large tomato chopped or pureed 
• ¼ tsp turmeric 
• ¼ to ½ tsp red chili powder 
• ¼ tsp Garam masala
• handful coriander leaves chopped finely 

Method:

• Wash toor dal a few times until water runs clear.Add water to the pot or pressure cooker along with dal. Cook on a medium heat for 2 whistles. If making in a pot add more water as needed and cook until soft and mushy.
  

  
• Heat a pan with ghee, oil or butter. Add mustard, cumin and red chili if using. When they begin to splutter.Next add onions and green chilies. Saute until the onions turn golden.
  

  
• Add ginger garlic paste and fry until the raw smell goes off.
  
• Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.
  

  
• Add red chili powder, garam masala and turmeric.Saute for 2 mins till the masala begins to smell good & leaves the pan.
  

  
• Add the cooked and mashed dal. Add water if needed to bring it to a consistency.Stir well and allow to cook until the dal begins to bubble well.This may take about 3 to 5 mins.
  

  
• When dal reaches the desired consistency, Serve dal fry with rice, roti or paratha.
  

  

Brinjal Fry

Ingredients 

• 250 grams brinjal 
• 2 tbsp Oil 
• 2 green chilies slit 
• 1 sprig curry leaves 
• 1 tsp ginger garlic paste 
• Salt to taste 

• ½ tsp mustard 
• ½ tsp Cumin 
• 1/8 tsp turmeric
• ½ to ¾ tsp red chili powder

• 3 tbsp peanuts 

Method:

• Cool & crush them coarsely either in a  mixer.
  
• Add ¼ tsp salt to a bowl filled with 2 cups water.Rinse brinjals & slice them or cut to desired sizes. I chop them to 1 inch pieces.Add them to salt water. This helps to prevent them from discoloring. 
  
• Heat oil in a wide pan. Add cumin, mustard, and let them splutter. Then add the green chilies. Fry till they turn pale in color.
  
• Add ginger garlic paste, saute quickly until aromatic.Now add chopped brinjal, salt & turmeric. Toss on a medium flame for 2 to 3 mins. Then cover and cook till soft on a low flame stirring in between.
  
• Add curry leaves, red chili powder.Stir everything well & fry for 2 to 3 mins. Cover and cook for 2 to 3 minutes on a low flame.
  
• Sprinkle crushed peanuts and stir.
  
• Serve brinjal fry or vankaya fry with rice or cheapti.
  

Boiled potato fry

Ingredients:

• 2 large potatoes, washed, boiled, peeled and cubed
• 1 large onion sliced
• pinch of turmeric 
• coriander leaves
• 1 1/2 tsp red chilli 
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• salt to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 3/4 tsp cumin seeds
• 1 tsp urad dal/minappa pappu
• 1 sprig curry leaves

Method:

1.  Heat oil in a cooking vessel, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and allow the dal to turn red. Add curry leaves and saute for 10 secs.
   

   
2.  Add the sliced onions and saute for 7-8 mts or till they turn transparent. Add red chilli pwd, turmeric pwd,  cumin pwd, coriander pwd and salt. Combine well.
3.  Add the boiled potato cubes and combine and cook on low to medium flame for 9-10 mts, stirring in between and scrapping the sides and bottom.
   

   
4. stir fry on medium high flame for 3 mts, tossing them in between till the potatoes turn a golden brown. Garnish with coriander leaves.Turn off heat and serve with rice.
   

   

cabbage Fry

Ingredients 

• 2 cups cabbage
• 1 Fistful moong dal / pesara pappu
• 1 sprig curry leaves
• 3 tbsp.  putnala papa powder
• ¼ tsp mustard
• ¼ tsp cumin
• 1 to 2 tbsp oil
• 1 pinch of turmeric
• salt to taste

Method 

1. soak dal in water for about an hour. Drain it and set aside.
   

   
2. Shred cabbage and rinse thoroughly with lot of salted water, drain and set aside. Make sure there is no water left in the cabbage.
   

   
3. Heat oil in a heavy bottom pan, sauté mustard, cumin till they splutter, add Onions.
   

   
4. Add the dal and cook till it is fully cooked. This takes around 3 mins. Do not add water. If needed cover and cook the dal.
   

   
5. Increase the flame to medium high, add cabbage and turmeric, toss and fry for 3 to 4 mins or until done.
   

   
6. Add salt, toss and fry for a min. If your cabbage is not tender, cover and cook.
   

   
7. Sprinkle putnala papa powder, switch off the stove.
   

   
8.  serve cabbage Fry with chapathi.
   

   

Capsicum fry

Ingredients:

• 2 medium onions sliced or ¾ cup
• 1 ½ cups chopped capsicum / bell pepper
• 2 tsps oil
• ½ tsp cumin
• ½ tsp mustard
• salt as needed
• turmeric a pinch
• 1 red chilli 
• 1 tsp chana dal
• 1 tsp urad dal
• 1 tsp garam masala
• 1 tsp cumin powder

Method:

1. Heat oil in a pan and season with cumin, mustard , red chilli and  dals. Add onions and fry until golden.
   

   
2. Add capsicum, turmeric and salt. Fry for 4 minutes.Cover and cook.
   

   
3. Add garam masala and cumin powder. Saute until it begins to smell nice.
   

   
4. Serve Capsicum fry with roti. 
   

   

kakarakaya fry

 Ingredients:

5 kakarakaya/bitter gourd
1 tsp mustard seeds
1 tbsp. urad dal
1 spring curry leaves
1 small onion
1 tbsp. jaggery(optional)
2 tbsp. pappula podi
3 tbsp. oil


Method:

1. Soak kakarakaya pieces in salt water for 15 mins.
   
2. Heat pan with oil add mustard seeds, urad dal and curry leaves fry for 1 min. Add onion and some salt fry until onions become transparent.
   
3. Add Kakarakaya pieces cook on a low flame till bitter gourd pieces are done with lid ,remove the lid and mix in the middle.
   
4. Now add puttnala pappula podi and mix well, adjust salt. If u like add jaggery.
   
5. Serve kakarakaya fry with rice and roti.